Miso soup | 5 MISTAKES to avoid when making miso soup (with recipe)
enjoy a good miso soup with tofu? if so, perhaps in this video, you'll discover something new to help made your next small bowl THAT MUCH BETTER!
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???? as you may know, miso soup is an essential part of a traditional japanese meal. its one of the simplest and tastiest soups you can make.
as you finish watching the video, hopefully you'll know exactly what NOT to do next time you try making miso soup.
and if you're new here, make sure you check out the other videos i mentioned as part of this brand new first season of the plant based japanese kitchen.
???? did i miss anything? share your thoughts and feedback in the comments
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This Epic Creamy Vegetable Soup recipe is SOUP-ERB
FIND YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
HOW TO MAKE A LOADED CREAMY VEGETABLE SOUP RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! It's going to be an epic day when you can cozy up to an uncomplicated but indulgent soup right in the comfort of your own home. Join me in this episode and learn how to make a deliciously creamy vegetable soup recipe today!
Ingredients:
1 generous cup cashews
3 cups water
200g broccoli
80g cremini mushrooms
2 plantbased sausages
drizzle + 2 tbsp avocado oil
1 onion
2 pieces garlic
2 stalks celery
1 small carrot
1/2 red bell pepper
1 tsp salt
pepper to taste
1/2 tsp dried oregano
1L water or unsalted veggie stock
1/3 cup nutritional yeast
1 cup corn
pesto to serve (optional) (
Directions:
1. Preheat the oven to 375F
2. Blend the cashews with 3 cups of water in a high powered blender until liquified (if you do not have a high powered blender, soak the cashews in water overnight)
3. Chop the broccoli into bite sized pieces. Slice the cremini mushrooms and plantbased sausages. Transfer to a large mixing bowl and toss with a dirzzle of avocado oil
4. Toss the veggies, then transfer onto a baking tray lined with parchment paper. Spread them out, then bake in the oven for 25-30min
5. Finely chop the onion, garlic, celery, and carrot. Dice the red bell pepper
6. Heat up a stock pot to medium high heat. Add 2 tbsp avocado oil followed by the onions and garlic. Sauté for 6-7min
7. Season with salt and pepper. Add the dried oregano, celery, and carrots. Sauté for another few minutes
8. Add the red bell pepper and sauté for another minute. Add the 1L of water (or unsalted vegetable stock). Add the nutritional yeast and give the pot a stir
9. Turn the heat up and bring to a boil. Then, turn the heat off and transfer in the roasted veggies. Pour in the cashew cream while stirring
10. Add the corn and turn the heat to medium. Give the pot a stir and warm up the soup for a few minutes
11. Plate the soup and garnish with a dollop of pesto to serve
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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BLUE APRON REVIEW | Mushroom and Barley Miso Ramen = DELICIOUS!
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Hey Guys,
Today I follow the Blue Apron directions to make mushroom and barley miso ramen. It turned out pretty well, but I didn't have the right pot to hard-boil the eggs so they were a little under cooked.
Even though it might not have been the most beautiful dish, it was delicious. If you use this link to give Blue Apron a try, you'll get your first meal free ➜ *** Get $30 off your first order.
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For our first order, we received 3 meals with a $30 voucher for free! To sign up in the future it's a week to week subscription, and for 2 people you receive 3 meals each for $60/week. You can cancel at any time. Free Shipping.
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Miso Barley Risotto
November 21st 2019 Class (Part 1 of 3).
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ULTIMATE Miso Soup Recipe (3-styles) (お味噌汁)
Miso soup is a delicious staple of the Japanese table and it comes together from just a handful of ingredients in under 10 minutes. Learn everything you need to know to make an authentic Japanese miso soup from scratch including three variations using white miso, yellow miso, and red miso. #misosoup #japanesefood #miso
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How to Make Dashi ▶
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Makes 2 servings
INGREDIENTS (White Miso Soup)
1 1/2 cups dashi
75 grams kabocha pumpkin (sliced)
50 grams onion (sliced)
2 tablespoons white miso (add more to taste)
mitsuba (chopped, for garnish)
INGREDIENTS (Yellow Miso Soup)
1 1/2 cups dashi
30 grams carrots (thinly sliced)
1 tablespoon miso (add more to taste)
90 grams soft tofu (cubed)
40 grams spinach (chopped)
INGREDIENTS (Red Miso Soup)
1 1/2 cups dashi
75 grams eggplant
30 grams aburaage (thin fried tofu)
1 tablespoon miso (add more to taste)
scallions (chopped, for garnish)
INSTRUCTIONS ▶
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Creamy Vegan Mushroom Barley Soup, created by Connoisseurveg.com
While this recipe calls for olive oil while sauteing the fresh mushrooms, please omit it. Just let mushrooms saute in their own juices to make this a much healthier recipe.